Rice salad

An easy and light summer salad, with lots of possible variations. The actual making of the salad is very simple: cook the rice (I prefer to use the absorption method), cook the protein (if necessary), dice the vegetables and mix everything together.
I used cubes of grilled chicken breast as the protein for the rice salad, but it is also very tasty with smoked mackerel, or try feta/fresh goat cheese or a cooked/fried/poached egg for a vegetarian variant.
I like to use raw carrot, cucumber and spring onions as the vegetables, but you can also add cubes of courgette, paprika, radish or whatever vegetable you like.
By cooking the rice in bouillon the salad already has a lot of flavour and doesn’t need an additional dressing. I used basmati rice, but this would also work great with brown rice, or even couscous, quinoa or pearl barley.
A few roasted nuts (for example cashew or pine nuts), some dried fruit (for example raisins or cranberries) or some chopped up soft herbs (for example parsley or chives) would also be great additions.
You can find the recipe for the spinach salad with blue cheese dressing that is also on the plate in my previous blog post.